I
made these bars after my husband came home with a bunch of fresh berries. He
loves blackberries because they are a little sweet and yet very tart. This bar
recipe is perfect because the crust is sweet and buttery and holds up the
blackberries very nicely. Because of the short baking time, the blackberries
hold their shape and you bite into tangy berries in each bite. The tart juices
mix with the buttery crust and caramel-y crumb topping for a truly fabulous
summer treat! I found this recipe on the Martha Stewart website. ~ Janet
Blackberry Crumb Bars:
6 tablespoons unsalted butter melted, and 1/2 cup (1 stick), room temperature, plus more for pan
1 ¾ cups
all-purpose flour (spooned and leveled), plus more for pan
½ cup packed
light-brown sugar
½ teaspoon salt
½ teaspoon baking
powder
1 cup
confectioners' sugar
½ teaspoon pure
vanilla extract
2 large eggs
2 containers (5
ounces each) blackberries
-
- Make topping: In a
medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon
salt; add 1 cup flour, and mix with a fork until large moist crumbs form.
Refrigerate topping until ready to use.
- In a medium bowl,
whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4
teaspoon salt; set aside. In a large bowl, using an electric mixer, beat
room-temperature butter, confectioners' sugar, and vanilla until light and
fluffy; add eggs, one at a time, beating well after each addition. Reduce
speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle
with blackberries, then chilled topping.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares
Martha said, "Sprinkle blackberries on top." The OCD in me lined them up! :) |
These look tasty!
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